Salty lemon chutney

A few days ago, I finally got up and made my own pickled lemons but now I had to wait a whooooooole month before they are ready. Impatient as I am, I came up with an intermediate solution until I get to open my beautiful pots. Today I make a salty lemon chutney!

This chutney suits casseroles or other dishes that need “a bit of extra boost,” preferably in combination with something sweet like quince or plums.
It also works nice as a dip for crunchy bread such as Indian papadums. Or mix it with oil and a good vinegar to make a touchy dressing and enjoy it with some crunchy green leaves.
It is in any case not an ingratiating, sweet chutney which often is the case with the traditional mango chutney. This one is bold with its spices, salt, slightly bitter and a bit of sweet in it.

It costs a minimal amount of time to make it. The only thing you need to do after some cutting and short cooking, is to let it stand and collect flavors five days before starting.Let’s get to work!

How do I do it?
1. Wash the lemons well and cut two of them in thin slices and then into small cubes. Remove any seeds.
2. Chop the dried apricots into roughly equal pieces like the lemons.
3. Add the chopped lemons and apricots to a small pan. Add the other ingredients plus the lemon juice from the last lemon.
4. Let everything come to a boil and let it boil gently for five minutes. Season to taste, if preferred add more agave for a more obsequious taste …
5. Take a glass jar and sterilize it including the lid by filling it with boiling water. Repeat twice and pour out the water.
6. Add the hot chutney to the glass jar and seal it. Turn the jar upside down to create a vacuum. Let the jar stand in room temperature and dark for at least five days before opening the pot. Store an open jar in the refrigerator, it stays good for about 3 weeks.